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This curried chicken salad recipe is an even more flavorful spin on my classic chicken salad! Made with shredded chicken, celery, walnuts, cranberries, and warm spices, it’s crisp, creamy, savory, sweet, and incredibly satisfying. I love to prepare a large batch for easy meal prep.
Naturally gluten-free and dairy-free, this recipe for curried chicken salad can easily be made nut-free, too, making it a great option for feeding a crowd!
Why You’ll Love This Curried Chicken Salad Recipe
I do a big meal prep session nearly every week, and chicken salad is one of my favorite recipes to prep in bulk! I rotate through options like my apple dill chicken salad, taco chicken salad, and pesto chicken salad. However, lately, I’ve been obsessed with this curried chicken salad recipe.
Made with just ten ingredients (or less if you omit the sesame seeds), this recipe comes together with zero cooking and is the perfect way to use leftover chicken and veggies. The warm spices make the flavor super unique, giving the mixture depth without being overpowering, and it’s super versatile, too! I love to make a big batch and serve it in different ways so we never get bored.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: I like to use leftover shredded chicken, grilled chicken thighs, or grilled chicken breasts. Or, I pick up a rotisserie chicken to save time and save the carcass to make chicken broth, too!
- Veggies: Chopped scallions (green onions) and celery add a fresh, slightly sharp flavor and satisfying crunch.
- Nuts: I use chopped walnuts for a nutty flavor and extra texture, but cashews, almonds, or pecans also work. Omit the walnuts to keep the recipe nut-free.
- Dried Cranberries: These add a pop of sweetness and a chewy texture. Raisins work well, too, if preferred. Feel free to use golden raisins for an even sweeter flavor.
- Mayonnaise: I use my homemade Paleo mayo, but store-bought mayonnaise is also great. Plain Greek yogurt or plant-based yogurt will also work, but the flavor will be much tangier, and the consistency won’t be as creamy.
- Seasonings: Curry powder, kosher salt, and pepper give the chicken salad a warm, savory, earthy flavor with lots of depth.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Curried Chicken Salad
- Combine ingredients: Stir all the salad ingredients together in a large bowl. Then, add the mayonnaise and curry powder, and toss to combine.
- Adjust: Season the chicken salad with salt and black pepper. Add more mayonnaise if you prefer a creamier consistency. Or, include an extra dash of curry powder if you want a warmer taste. I usually end up using 2 teaspoons!
- Serve: Chill the mixture in the fridge, or use it right away.
Kitchen Tools I Use
My Favorite Ways to Serve
This curried chicken salad recipe is so good I could eat it on its own right out of the bowl! However, for meals, it’s makes a great sandwich with any of your favorite breads, such as Paleo bread or pita bread, as a sandwich.
You can also spoon it into lettuce leaves for a lettuce wrap or tuck the chicken salad into a tortilla. I love it piled over a bed of greens for a filling salad or even as a dip with gluten-free crackers!
How to Store
Once combined, transfer leftovers to an airtight container. This curried chicken salad will stay fresh in the fridge for up to 4 days. Just be sure to give it a quick toss to redistribute the ingredients before serving.
I don’t recommend freezing this recipe! It will become soggy, and the mayo will separate once thawed.
More Easy Chicken Salad Recipes
- Easy BBQ Chicken Salad
- Cranberry Walnut Chicken Salad
- Sun-Dried Tomato Chicken Salad
- Honey Mustard Chicken Salad
Curried Chicken Salad Recipe
Ingredients
- 3 –4 cups shredded chicken
- 1/2 cup chopped scallions
- 1/2 cup chopped celery
- 1/3 cup chopped walnuts
- 1/3 cup dried cranberries or raisins
- 1/2 cup mayonnaise add additional 1/4 cup if desired consistency is more mayo-y!
- 1-2 teaspoons curry powder more to taste (start with 1 teaspoon then add more. I personally end up using 2!)
- Salt and black pepper to taste
- Optional: 1 teaspoon sesame seeds
Instructions
- Add the shredded chicken, scallions, celery, walnuts, and dried cranberries to a large bowl.
- Add the mayonnaise and curry powder and toss until everything is evenly coated.
- Season with salt and pepper to taste. Add additional curry powder, if desired.
- Serve right away or refrigerate until chilled. Enjoy on its own, over greens, in lettuce wraps, or piled onto your favorite bread!
Notes
- Tip: Use the carcass to make broth!
- Storage: Leftover curried chicken salad will keep fresh in an airtight container in the fridge for up to 4 days.Â
